Zucchini fritters with spinach

6 servings

40 minutes

Zucchini pancakes with spinach are a light and airy dish with a delicate taste and pleasant texture. The recipe's origins trace back to European cuisine, where vegetable pancakes are valued for their simplicity and versatility. Zucchini adds juiciness to the dish, while spinach contributes a subtle herbal note and health benefits. Eggs make the pancakes tender, and flour gives them the necessary density. Fried to a golden crust, they pair perfectly with sour cream or yogurt sauces. A great choice for a light breakfast or healthy snack, these pancakes are good both as a standalone dish and in combination with vegetable sides. They are not only tasty but also nutritious due to spinach being rich in vitamins and minerals.

Energy value per serving

• Calories: 131.7
• Proteins: 8.9g
• Fats: 6g
• Carbohydrates: 9.9g

Ingredients

• Zucchini: 2 pc
• Spinach: 2 bunch
• Chicken egg: 5 pc
• Wheat flour: 2 tbsp
• Salt: pinch

Cooking steps

1. If the zucchini is young, it can be grated with the skin on a coarse grater. If old, remove the seeds and skin. Squeeze out the juice.

   Required ingredients:

   • Zucchini: 2 pieces

2. Finely chop the young spinach and add it to the zucchini.

   Required ingredients:

   • Spinach: 2 bunchs

3. Crack eggs into the zucchini, add flour and salt.

   Required ingredients:

   • Chicken egg: 5 piece
   • Wheat flour: 2 tablespoons
   • Salt:  pinch

4. Fry on low heat